Naarci Fig Puree
Spec | |
Product Summary | |
Product made from fresh, ripe, tasty fig | |
Contains no GMOs, allergens, coloring, flavors or preservatives | |
Physical and Chemical Tests | |
Brix at 20˚C (gr/100gr) | 15±2 |
pH | 3.5-5.5 |
Ethanol (gr/Kg) | Max 1.5 |
Reducer sugar(gr/100 gr) | Min 9.0 |
Sucrose (gr/100 gr) | Max 5.0 |
Acidity base on Maleic Acid(gr/100 gr) | 0.1-0.4 |
Formalin Index (ml/100ml) | Min 8.0 |
Finisher mesh size(mm) | 0.7 |
Organoleptic | |
Colour | Typical for Fig puree and homogeneous |
Aroma | With signature smell of Fig Puree |
Taste | Certain Sweetness of Fig |
Microbiological | |
Acid resistance bacteria (cfu/gr) | Less than 100 |
Yeast (cfu /gr) | Less than 100 |
Mold (cfu /gr) | Less than 100 |
Coliform (Mpn/100 ml) | Negative |
Packing & Storing | |
Filled in Aseptic bags in 200 Liter (200±2 kg) Metal drums | |
Best Storage Condition: 0-4°c | |
Labeling | |
Each drum labeled with: | |
Batch No : | |
Drum No: | |
Production Date : | |
Expiry Date : | |
Crop Year : | |
Net Weight : | |
Ingredients : Fig Puree | |
Brix :15±2 | |
Production Date and Shelf Life | |
24 months after production date | |
Certifications | |
ISO 22000, ISO 9001, HACCP issued by TÜO, Germany |
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